Crab Stuffed Portobello Mushrooms
 
Ingredients
  • ½ cup bulgar
  • 1½ cups water
  • ½ cup shredded carrots, roughly chopped
  • 1 tsp olive oil
  • ½ onion, chopped
  • 6 oz lump crab meat, picked over for shells
  • 1½ cup frozen artichokes, thawed and roughly chopped
  • 1 Tbsp pine nuts, lightly toasted
  • 4 oz crumbled goat cheese
  • 1 tsp salt
  • ½ tsp pepper
  • 6 portobello mushrooms, stems removed
  • 1 Tbsp chives, chopped
Instructions
  1. Preheat oven to 350 degrees. Place mushrooms on baking sheet.
  2. Cook bulgar in 1½ cups of water according to package directions. Let cool for 5 minutes.
  3. In a large skillet, heat oil over medium heat. Add onions and artichoke hearts. Saute until softened, about 5 minutes.
  4. In a large bowl, combine bulgar, onion mixture, carrots, crab, ½ Tbsp pine nuts and 2 oz of crumbled goat cheese. Stir well to combine. Season with salt and pepper.
  5. Spoon bulgar mixture into mushrooms. Top with remaining goat cheese, pine nuts and chopped chives. Bake at 350 degrees for 15 minutes.
Recipe by My Suburban Kitchen at https://www.mysuburbankitchen.com/crab-stuffed-portobello-mushrooms/